Gina’s Best Ever Home-made Chocolate Protein Bars

These are my go-to when I want something chocolatey, satisfying and made with real ingredients. They contain no highly processed protein powders, no artificial sweeteners that leave a funny aftertaste, and no uncomfortable bloated feeling. I’ve created these bars to feel like a treat, without the crash that comes from overly processed snacks. They’re rich, naturally sweetened and packed with simple pantry staples, with a base that keeps them soft, fudgy and full of goodness.

I love having a batch ready in the fridge for busy days, a quick post-workout bite, or when a chocolate craving hits. They’re gluten-free, dairy-free, refined sugar-free and completely plant-based, so they work for just about everyone while still tasting like a proper indulgence.

GF/DF/RSF/VEGAN

Ingredients - Base

• ½ a tin of organic canned black beans
• 2 tablespoons of raw honey or organic maple syrup
• 2 ½ tablespoons of organic raw cacao powder
• 2 tablespoons of pure organic peanut butter
• 1 cup of oat flour (or almond flour if gluten intolerant)
• Splash of pure vanilla paste

Ingredients – Topping

• ½ a block or organic refined sugar free dark chocolate (such as Pana Cooking Chocolate)
• 1 tablespoon of raw, organic coconut oil

Method

1. Drain and rinse canned black beans
2. Add to blender with all the other base ingredients and blend until well combined and smooth. Consistency should be like a thick paste. If too thick add some liquid like an unsweetened nut milk, if too runny add more flour.
3. Press into a lined slice tray (approx. 20cm x 14 cm).
4. Refrigerate while you prepare the topping.

Topping

1. To prepare the topping, melt the dark chocolate and coconut oil on top of a double boiler until smooth.
2. Remove protein bar from fridge, pour over chocolate topping and refrigerate until set.
3. Once the chocolate topping has set, remove from the slice tray and slice into protein bars.
4. Store in refrigerator.